Pear Cardamom Snacking CakeRecipe by Chef Heidi Fink

Directions

1. Preheat oven to 350 F. Butter the bottom and sides of a 9-inch spring form pan. Cut a round of parchment to fit the bottom and place this in the bottom of the pan.
2. Pears: Peel and core the pears. Chop the pears into a small dice, about ½-inch in size. Toss them with the ground cardamom and set aside.
3. Cake: In a medium bowl, whisk together the melted butter and the sugar until smooth. Add the vanilla, eggs, and sour cream and whisk again until smooth.
4. In a separate small bowl, whisk together the flour, salt, and baking powder until evenly blended.
5. Add the flour mixture to the butter mixture. Stir until mixed. Batter will be on the thicker side.
6. Place half the batter in the prepared cake pan. Sprinkle half of the prepared pears over the batter. Cover with the remaining half of the batter, making the top as even as you can. Scatter the remaining pears over the top of this batter.
7. Streusel: In a medium bowl, use your hands to mix together the soft butter, the sugar, the salt, the cardamom, and the flour. When it is evenly blended. Break it up into little pieces, adding a bit more flour, if necessary.
8. Sprinkle the streusel pieces all over the pears on the top layer of cake. Cover the top evenly and use all of the streusel.
9. Place cake in the oven and cook for about 55 to 60 minutes, rotating cake front-to-back at least once during baking, until toothpick in centre comes out clean.
10. Remove from oven and let cool for 15 minutes on a rack, before running a knife around the edge and removing the sides form the spring form pan. This cake can be served warm, but it will slice better if allowed to cool for at least an hour.